Home-fermented foods are great– they’re healthier, more flavourful, and cheaper than store-bought alternatives. What they aren’t is convenient: you need to prep a big batch of veggies, let it sit, and then you have to store the excess pickles. If you’re not careful, you end up with ancient, over-fermented pickles at the bottom of the crock, or worse– run out of pickles! Surely a fate worse than death. [Cody] at Cody’s Lab has a solution: a continous-flow fermentation process that keeps just the right supply of pickles coming at all times. Our grandmothers who kept a crock for months in the cold room or root cellar might be confused, but this hack brings pickles into the Just-In-Time framework of the 21st century.
Specifically this is for lactic acid fermentation, the type that gets you kosher dills, saurkraut and kimchi along with a whole mess of other tangy, tasty vegetable treats. Vinegar pickles are a whole other thing. It’s done in a brine, as the lactic acid bacteria are salt tolerant in a way that most things that would rot your food and/or make you sick would not. You can reuse the brine over and over, which is what [Cody] is doing: he crafts a U-shaped crock out of old glass bottles and a couple of pickle jars. He cuts the jars into angled pipe segments that are held together with aquarium sealant, which is apparently food safe. It holds water and looks surprisingly good, in that it isn’t hideous.
The bioreactor gets loaded up with veggies on one end, plus lots of salt and spices to taste, plus some cultured brine from an old batch to kickstart everything. The starter isn’t necessary; it just gets things going faster. The initial packing is the hardest: after filling it the first time, one needs only press new veggies in at one end, while removing tasty treats at the other. A special packing tool [Cody]makes helps with that, but he plans on adding a larger feed side. Thanks to that kickstart, the pickles were ready to try after about a week– which means his tube is a bit long, for his desired dwell time. If you like more fermentation to your pickles, then you might like this size.
May be the first time pickles have been featured on Hackaday without turning them into LEDs. We’ve featured plenty of fermentation projects, with automation to help make the best brew or a build for better tempeh, but not a lot of vegetables.
Thanks to [cam72cam] for the tip!
Continue reading “Hacking Fermentation For Infinite Pickles From Pass-thru Bioreactor”
